Bayou Burgers with Spicy Remoulade



1/4 cup chopped onion
1 tablespoon olive oil
1/4 pound fully cooked andouille sausage link, casing removed, finely chopped
1/2 teaspoon Creole seasoning
1/2 teaspoon garlic powder, divided
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound ground turkey
1/4 pound Italian turkey sausage link, casing removed
2 slices cheddar cheese
1/4 cup Miracle Whip
1 tablespoon lemon juice
1-1/2 teaspoons hot pepper sauce
1 teaspoon sweet pickle relish
1/2 teaspoon capers, drained
2 kaiser rolls, split
1-1/2 tablespoons butter

1. In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Crumble turkey and turkey sausage over mixture and mix well. Shape into two patties.
2. In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.
3. For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, relish and capers. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve burgers on rolls with remoulade. Yield: 2 servings.
Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Yield: Makes 4 servings